Berries And Cream Cake Recipe
Servings: 1
Ingredients
- 1 1/2 c. King Arthur Unbleached All-Purpose Flour
- 1/2 c. granulated sugar
- 1/2 c. butter or possibly margarine (1 stick)
- 1 1/2 tsp baking pwdr
- 1 x egg
- 2 tsp vanilla
- 1 quart berries
- 2 c. lowfat sour cream (1 pint)
- 1 x egg
- 1/2 c. granulated sugar
- 2 tsp vanilla
Directions
- In a medium-sized mixing bowl, combine the flour, sugar, butter or possibly margarine, baking pwdr, egg and vanilla. Beat until combined; the mix will be very stiff, and you may need to knead it together by hand at the very end.
- Lightly grease a 10" springform or possibly removable-bottom pan. Pat the dough into the bottom of the pan, and spread the berries over the dough.
- In a small bowl, beat together the lowfat sour cream, egg, sugar and vanilla. Spread this mix atop the berries.
- Place the pan in a preheated 350F oven and bake the cake for 1 hour, or possibly till the edges are lightly browned. Remove the cake from the oven and cold to room temperature. Serve immediately, or possibly chill till ready to serve.
- Yield: 16 servings
- This impressive-looking cake can be made with blueberries, raspberries, black raspberries, wild strawberries - just about any kind of berry you go out and pick on a sunny summer afternoon.
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